Messed Up Chocolate Chip Cookies

Messing up a recipe can be a good thing. These Messed Up Chocolate Chips Cookies will be one of the best mistakes you’re going to make!

When is a messed-up chocolate chip cookie recipe worth sharing? When it’s so good that your husband tells you to keep making mistakes, and when your friend declares they are her favorite cookies EVER!!

I came up with this chocolate chip cookie recipe purely by accident. One day, I was in a hurry while measuring the ingredients for a smaller batch of cookies, and I inadvertently flipped the brown sugar-to-granulated sugar ratio, using too much egg in the process. To my surprise, everyone LOVED the cookies! Long story short, these will now be my go-to chocolate chip cookies.

I also appreciate that this recipe can be mixed entirely by hand. I use a Danish dough whisk (this is an affiliate link, but I use and love this style of whisk) for mixing the dough. It’s sturdy and incorporates the ingredients easily and efficiently.

Why are they so good?

• They are a cross between sugar cookies and chocolate chip cookies. The higher amount of granulated sugar compared to brown sugar gives them a bit of a sugar cookie feel. However, there’s enough brown sugar to provide the caramel undertone and chewiness of chocolate chip cookies.
• Golden brown with crispy edges and a chewy center, these cookies offer the best of both worlds—crispiness and chewiness in one cookie. The center is just slightly underbaked for the perfect amount of gooey and chewy.

Ingredients needed:

• All-purpose flour—for the best crispiness and chewiness
• Granulated sugar—helps make cookies crispy. Of course, for sweetness too.
• Dark brown sugar—adds moisture and chewiness. Of course, for sweetness too.
• Butter—melted and cooled.
• Eggs—for richness, structure, and leavening.
• Baking soda—for leavening via reaction with the acidity of brown sugar.
• Baking powder—for leavening.
• Salt—to add a rounded flavor profile.
• Vanilla extract— for flavor.
• Chocolate chip chunks—for chocolaty goodness.

Recipe highlights:

• Combine flour, salt, baking powder, and baking soda in a bowl. Set aside
• Mix butter and sugars in a mixing bowl. Add eggs. Beat well. Blend in vanilla.
• Add flour mixture, mixing until mostly incorporated. Pour in 3/4 of the chocolate chunks. Mix to combine.
• Drop dough onto a parchment paper lined baking sheet or baking pan by the tablespoonful. Refrigerate for 2 hours.

• Roll dollops of dough into a ball with your hands. Add reserved chocolate chunks as needed.
• Place cookie dough 2 inches apart on a parchment paper-lined baking sheet.
• Bake in a preheated 350° F oven for 9-11 minutes.
• Cool on a baking sheet for 2 minutes. Transfer to a cooling rack to cool.
• Refer to the recipe card below for detailed instructions.

View the how-to video or save it for later with this Pinterest Pin.

Do you have to chill the dough?

Because of the melted butter, chill time is necessary for this recipe. It firms up the dough and prevents it from spreading into flat discs.

To speed up the chill time of this refrigerated cookie dough, spread it out into a flat layer of plastic wrap. Wrap it up. Then refrigerate. The increased surface area will help it chill faster. Chill for at least two hours. (They are so worth the wait!!!)

How to bake to perfection:

The secret to having the best crispy/chewy world is slightly underbaking the cookies. Bake for 9-11 minutes. But the important thing is to remove them from the oven when the edges are golden and the inner 1/3 of the cookie still looks doughy. Allow to cool on the baking sheet for about 2-3 minutes before transferring to a cooling rack. Once cooled, they will be perfect!!

You may be tempted to eat them while they’re warm, but hold off until they are cooled completely. Once the center is set, they will be THAT much more incredible.

How to store:

• Storing cookies at room temperature—the cookies can be kept at room temperature for a week in an airtight container, the best being an airtight glass jar.
• Storing cookies in the freezer—cool completely. Place in a freezer bag and freeze for up to 3 months. For the best flavor, wrap each cookie in plastic before placing it in the freezer bag.
• Refrigerating dough—newly made dough can be refrigerated for 3-4 days. When ready to bake, leave at room temperature while the oven preheats. Then bake as normal.
• Freezing dough—chill newly made dough until firm enough to shape into balls. Place on a baking sheet in the freezer until frozen solid. Transfer frozen dough into a freezer bag, and freeze for up to 3 months. Bake from frozen, adding about a minute to the baking time.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A Danish dough whisk is used to mix the dough. This makes hand-mixing dough so easy!
• Mixing bowl—this is a set of 3 with a non-slip base.
• Silicone tip spatula to help with mixing.
• Baking sheet and cooling rack—I have had this extra-large set for years and use it all the time.
• 1 tablespoon capacity cookie scoop for portioning out the dough.
• Parchment paper to provide a nonstick surface for cookie dough.

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Messed Chocolate Chip Cookies

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: C Carbohydrate

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time:2 hours Total time:2 hours 25 minutesServings:32 Cookies

Description

Messing up a recipe can be a good thing. These Messed Up Chocolate Chips Cookies will be one of the best mistakes you’re going to make!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup dark brown sugar
• 10 tablespoons butter
• 2 large eggs, room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 (11.5 oz.) bag semi-sweet chocolate chunks

Instructions

1. Melt butter then allow to cool to room temperature.
2. Combine flour, salt, baking powder, and baking soda in a bowl. Whisk, then set aside.
3. Cream butter, granulated sugar, and brown sugar in a mixing bowl with a wooden spoon or a Danish hand whisk. Add eggs. Beat well for 2 minutes. Then add vanilla. Mix to incorporate.
4. Pour in half of the flour mixture. Mix until halfway incorporated. Add the remaining flour mixture. Mix until mostly blended. Add 3/4 of the chocolate chunks. Mix until flour and chocolate chunks are incorporated.
5. Drop cookie dough, 1 generous tablespoonful at a time (I like to use a cookie scoop), onto a parchment-lined baking sheet. At this point, the cookies will be asymmetrical.
6. Refrigerate for 2 hours. Cookies will spread too thin if the dough is not well chilled.
7. Preheat the oven to 350° F. Line the baking sheet (s) with parchment paper. Do not use oil, as it will overspread.
8. Shape asymmetrical dollops of dough into a ball with your hands. Add reserved chocolate chunks to the top as desired.
9. Bake for 9-11 minutes, or until the edges are golden and the inner third is still doughy.
10. Allow to cool on the baking sheet for 2 minutes. Transfer to a cooling rack to cool completely.
11. Makes 32 3-inch cookies

Notes:

• Store cookies at room temperature in an airtight container for up to a week. Freeze in a freezer bag for up to 3 months. For best quality retention, individually wrap cookies in plastic wrap first before placing them in freezer bags.
• Unbaked dough can be refrigerated for 3-4 days. Do not freeze dough that’s been sitting in the fridge for days. It’s best to bake them.
• To freeze freshly made and unbaked dough, shape it into balls. Place on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. Keep frozen for up to 3 months. Bake dough from the frozen state. You will need to add about 1 minute to the baking time.

Keywords:Chocolate Chip Cookies, Hand Mixed Cookies, Crispy Chewy Cookies

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